⅓ cupmaple syrup (or another liquid sweetener of your choice)
juice of 1 lemon (or roughly 3-4 tbsp lemon juice)
1 stick of cinnamon
2 tbsp balsamic vinegar
2 tsp agar agar flakes
Place all ingredients except balsamic vinegar and agar agar in a sauce pan (I used an enamel-coated small cast iron pot) and bring to a boil. Then reduce heat and simmer for 15 minutes, stirring occasionally.
Once the 15 minutes are up, add in the balsamic vinegar, stir, and allow the jam to continue simmering for another 5 minutes.
Stir in the agar agar flakes until they are dissolved. Discard the cinnamon stick. Remove the jam from heat and transfer into a glass jar. Allow the jam to cool down to room temperature, then store in the fridge and use within a week or freeze for later use.